Arrange 24 mini cups or silicone molds on a baking sheet for a stable base and easy transport from counter to fridge.

Bring 1/2 cup of water to a rolling boil, sprinkle in cherry gelatin powder, and whisk briskly for about 30 seconds until completely dissolved.

Let the gelatin cool for 1 minute, then fold in 1 cup of chilled Cherry Coke gently to preserve fizz without foam overflow.

Pour 1/2 cup of your chosen vodka into the cooled mixture, stirring once in a single direction to avoid cloudiness and maintain clarity.

Using a small pitcher, fill each cup about 3/4 full, leaving space at the top for garnishes like cherries or whipped cream.

Refrigerate for 4 hours at 38°F; add extra time in warm fridges or high-altitude kitchens until shots spring back gently when pressed.

Check firmness by lightly pressing one shot top; if too soft, continue chilling and retest every 30 minutes until set.

Top each shot with a maraschino cherry or whipped cream and serve straight from the fridge; they hold up at room temperature for about 20 minutes.